State Bird Provisions x Eclipse: Toasted Almond Thyme | Plant-Based
Chef Accolades: Nicole Krasinski is the Pastry Chef/Co-Owner of State Bird Provisions, The Progress and the upcoming The Anchovy Bar in San Francisco, as well as, the co-author of State Bird Provisions: A Cookbook. She won the James Beard Foundation Award for "Best Chef: West" in 2015. In 2017, State Bird Provisions received a Michelin Star.
Chef Bio: On December 31st, 2011, Nicole and her Chef/Partner Stuart Brioza opened the award-wining State Bird Provisions, which has introduced a new way of thinking about dining and service.
Expanding on those ideas, in December of 2014 they opened The Progress to critical acclaim. By following their own style, they are yet again changing perceptions around dining and service. They are driven to consistently provide a unique environment where people can expect interesting food, distinctive wines, and meaningful service. To do this, they remain focused on, support and respect the foundations of their businesses: their staff and purveyors.
Their third restaurant, The Anchovy Bar, will open in September of 2020 and will bring a European wine bar feel to the Western Addition neighborhood they call home.
Charity: All proceeds will go to Black Earth Farms, a grassroots Pan African and Pan Indigenous Farming Collective growing food in the East Bay.
Water, Organic Cane Sugar, Expeller-Pressed Canola Oil, Eclipse Dessert Blend (Potato Protein, Modified Food Starch, Tapioca Maltodextrin), Almonds, Tapioca Syrup, Plant-Based Buttery Spread (Vegetable Oil Blend (Canola, Safflower and Flax Oils), Palm Oil, Water, Contains 2% or less of: Salt, Natural Flavor, Pea Protein, Sunflower Lecithin, Olive Oil, Lactic Acid, Annatto Extract (Color)), Contains less than 2% of Vanilla Extract, Thyme, Baking Soda, Oat Bran, Oat Fiber, Salt (Natural Sea Salt, Magnesium Carbonate (For Anti-Caking)), Proline, Calcium Lactate, Calcium Gluconate.
Contains Tree Nuts. Manufactured on equipment shared with: Tree Nuts, Eggs & Milk